Serves 2
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts
Eggplant Caviar
Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Moroccan Zucchini Puree
3 large zucchini
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder
4 oz crumbled feta cheese (optional)
6 green & black olives (optional)
Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.
(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)
submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden
Cucumber and Pepper Relish
1 or 2 (about 3/4 lb) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
Garlic Butter
Great with grilled meats, fish & steamed vegetables
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
Cannellini Beans & Wilted Greens
Serves 6 to 8
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
Tomatillo Salsa with Avocado
Yield: About 2 ¼ cups
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
Portobello Mushrooms with Goat Cheese, Tomatoes & Basil
8 Servings
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
8 3.5" to 4" Portobello mushrooms, stems removed
1/4 cup olive oil
1 cup goat cheese, crumbled or sliced into 1/4" disks
1 cup fresh tomatoes seeded and chopped 1/4"
1/2 cup fresh basil leaf, chopped
Salt and pepper to taste
Balsamic vinegar reduction
In a small saucepan bring 1 cup vinegar to a boil ~ lower heat to a simmer and reduce vinegar to a glaze ~ hold vinegar glaze at room temperature until ready to use.
Preheat cooker or grill to medium heat. Brush clean mushrooms of any dirt using a mushroom brush. Brush top and bottoms of mushrooms with olive oil and season with salt and pepper. Place mushrooms top (skin) side down to grill grates and close lid. Cook mushrooms for three to five minutes and turn over onto other side and continue to cook another three to five minutes or until tender to the touch. Remove mushrooms from grill and place onto serving platter bottom side facing up. Spread goat cheese over top of mushrooms and top with tomatoes, cut into four wedges and garnish with basil.
Serve hot with balsamic vinegar reduction drizzled over mushrooms.
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